Chicken Cacciatore

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4 Chicken breast halves; boned skinless (1 lb total)

7 1/2 oz (1) can tomatoes; cut up

3/4 c Mushrooms; sliced fresh

1/4 c Onion; chopped

1/4 c Green pepper; chopped

3 tb Dry red wine

1 cl Garlic; minced

1 ts Oregano; crushed dried

1/4 ts Salt

1 tb Cold water

2 ts Cornstarch;

Rinse chicken; pat dry. In a medium skillet combine undrained tomatoes, mushrooms, onion, green pepper, wine, garlic, oregano, salt, and pepper; place chicken atop vegetable mixture. Bring to boiling, reduce heat. Cover; simmer about 20 minutes or till chicken is tender and no long pink. Transfer chicken to a serving platter; keep warm. Stir together water and cornstarch; stir into skillet mixture. Cook and stir till tickened and bubbly. Cook and stir for 2 minutes more. Spoon sauce over chicken.